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Seared Sea Scallops

Recipe from: Home Skillet

Two passionate chefs serve up Pomegranate Riblets, Crispy Brussels Sprouts and Seared Sea Scallops at The Home Skillet truck in Orange County.

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2 tablespoons vegetable oil

1 yellow onion, sliced thin
1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

3 tablespoons green curry paste (see below)
2 400-milliliter cans unsweetened coconut milk
1⁄2 cup vegetable broth

8 sea scallops (size U10)
2 cups steamed rice

2 fresh basil leaves, torn
2 fresh cilantro leaves, torn
Lime wedges, for garnish

Heat a large skillet over medium heat with oil. Sauté the onions and bell peppers until softened, about 5 minutes. Remove veggies and set aside. Bring skillet back to medium high temperature. Add the curry paste to pan and let cook for 1 minute. Pour in the coconut milk and vegetable broth and season with salt to taste. Return the veggies back into the pan. Let simmer for 15 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 2 tablespoons of oil on high. Remove the small side muscles from the scallops, rinse with cold water and thoroughly pat dry. Season both sides with salt and pepper. Once pan is almost smoking, add the scallops, one at a time, making sure they are not touching. Sear for 90 seconds on each side. They should have a golden brown crust on each side and be translucent in the center.

To serve, place rice in bottom of bowl. Top with seared scallops and ladle curry and veggies over rice. Garnish with basil and cilantro leaves and lime wedge.

Yield: 4 servings

4 fresh Thai green chilies
1 shallot, chopped

2 garlic cloves

1 1-inch piece ginger, peeled and chopped

2 lemongrass stalks, white part only, chopped
2 kaffir lime leaves

1⁄4 cup water

Put all ingredients in food processor except the water and pulse. Slowly add water until the mixture turns into a paste.